Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon rose water
- 1/2 cup milk
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time until fully incorporated.
5. Add the almond extract and rose water and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully incorporated.
7. Fold in the sliced almonds.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 42g
Protein: 5g
Substitutions for Ingredients:
- For the butter, you can use vegan margarine or coconut oil.
- For the milk, you can use almond milk or any other non-dairy milk.
- For the almonds, you can use chopped walnuts or pecans.
Variations:
- For a richer flavor, you can add 1/4 cup of almond paste to the batter.
- For a more intense rose flavor, you can add an additional 1/4 teaspoon of rose water.
- For a different texture, you can add 1/2 cup of shredded coconut to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to mix the batter just until all the ingredients are incorporated. Over-mixing can lead to a tough cake.
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan before adding the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream and a few fresh rose petals.
Garnishes:
- Sliced almonds
- Fresh rose petals
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh berries
- Lemon curd
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of milk to the batter before baking.
- If the cake is too dense, try adding an additional egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and utensils when preparing the batter.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
Food History:
The rose and almond cake is a classic French dessert that dates back to the 18th century. It was traditionally served as a tea cake and was often served with a cup of tea.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of almond and rose.
Serving Suggestions:
This cake is best served with a cup of tea or coffee. It can also be served with a dollop of whipped cream and a few fresh rose petals.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A